Name: Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 1 block firm or extra firm tofu, pressed; ¼ cup all-purpose flour; 1 teaspoon salt; ¼ teaspoon ground black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon poultry seasoning; 2 tablespoons dairy-free butter; ⅓ cup raw cashews, soaked; ⅔ cup water; 2 tablespoons sundried tomato oil (or cooking oil of choice); 1 large shallot, diced; ½ teaspoon salt; 4 cloves garlic, minced; 1 teaspoon paprika; ½ teaspoon Italian seasoning; ¼ teaspoon red pepper flakes; 1 cup vegan chicken broth or vegetable broth; ½ cup sundried tomatoes in oil, roughly chopped; 2 tablespoons vegan parmesan (or 2 tbsp nutritional yeast); ¼ cup basil, finely chopped; ¼ cup parsley, finely chopped; Salt and pepper, to taste

If you’re craving a cozy, creamy, and utterly satisfying plant-based meal, you’re in for a treat with this Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe. It’s packed with rich flavors and the kind of velvety sauce that makes tofu absolutely irresistible. Stick around, I’ll walk you through making it just right!

Marry Me Tofu - A white bowl filled with a layer of fluffy white rice. On top, there is a mound of creamy, light brown meatballs that have visible bits of green herbs and small red tomato pieces mixed in. The meatballs are roughly shaped and have a textured surface with some shredded cheese sprinkled on top. Small green herb pieces are also scattered over the rice. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe
Top Tip
How to Serve Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe

Why You'll Love This Recipe

This Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe combines a few of my favorite things: crispy tofu, a dreamy cashew-based sauce bursting with sundried tomato goodness, and fresh herbs that brighten every bite. It’s the kind of recipe that makes you want to invite people over just to see their faces when they taste it!

Rich, Creamy Sauce: The cashew cream blended with sun-dried tomatoes gives you a luscious sauce that's indulgent without any dairy.
Perfectly Crispy Tofu: Pressing and dredging tofu before pan-frying creates the best golden, crispy texture that holds up beautifully in the sauce.
Bold, Layered Flavors: Garlic, shallots, paprika, Italian herbs, and red pepper flakes combine to give you a depth of flavor that keeps you coming back for more.
Adaptable & Easy: Whether you want to make it gluten-free, swap out herbs or adjust the spice, this recipe is a fantastic canvas for your taste buds.

Marry Me Tofu - The image shows a pan filled with a creamy sauce that has a light orange color mixed with green herbs and small red bits. In the sauce, there are many evenly sized, light brown cubes that are partly covered by the sauce. The pan is round with a dark, patterned surface, and it sits on a white marbled background. The texture of the sauce looks thick and smooth with visible small pieces blending in photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a delicious role — the tofu brings substance, the cashew cream creates the luxurious sauce, and the sun-dried tomato oil infuses and intensifies that signature tangy flavor. When you pick your ingredients, look for good quality tofu and the sun-dried tomatoes packed in oil for maximum awesomeness.

Marry Me Tofu - Flat lay of firm tofu block with smooth, creamy white texture, raw cashews in their natural beige shells, bright red sun-dried tomatoes with a slightly wrinkled surface, vibrant green fresh basil and parsley leaves finely chopped with delicate veins, a large shallot showing pale purple and white layers, garlic cloves with smooth white skin, and a small pile of paprika powder in rich red color, all beautifully arranged with natural spacing and color contrast, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Firm or Extra Firm Tofu: Pressing tofu removes moisture so it crisps up beautifully instead of steaming.
All-purpose Flour: This helps build that golden crust on the tofu for that perfect sear.
Raw Cashews: Soaked and blended, they create the creamy, dairy-free base for the sauce.
Sun-Dried Tomato Oil: Adds a rich, slightly tangy flavor boost that’s a game changer here.
Shallots & Garlic: Aromatics that build the savory foundation of the sauce.
Vegan Chicken or Vegetable Broth: Adds depth and thins the sauce to the right consistency.
Vegan Parmesan or Nutritional Yeast: Gives you that salty, cheesy flavor to round out the creaminess.
Fresh Basil & Parsley: Brighten up the final dish with fresh herbal notes.
Spices (Paprika, Italian Seasoning, Red Pepper Flakes): Layered spices give the sauce a warm, slightly smoky, and mildly spicy kick.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love hearing how people personalize their Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe! I often switch the herbs based on what’s fresh or throw in some spinach or sun-dried tomato bits right into the sauce for extra texture. Don’t be afraid to experiment—you’ll make it your own.

Variation: Once, I swapped out vegan chicken broth for mushroom broth, and it added such a delicious depth that I couldn’t stop eating it!
Spice it Up: Add more red pepper flakes if you want that sauce to have a subtle heat that keeps your taste buds excited.
Nut-Free Option: Use coconut cream or a thick cashew-free cream alternative if you have nut allergies.
Gluten-Free: Swap the flour for chickpea flour or a gluten-free blend and your tofu still crisps up great.

Step-by-Step: How I Make Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe

Step 1: Pressing and Preparing the Tofu

Pressing tofu is non-negotiable in my kitchen. I usually wrap the tofu block in clean kitchen towels, place it between two plates, and stack a heavy book on top for at least 30 minutes. This drains the excess water so when you fry it, the tofu crisps up instead of turning mushy. Then slice it into thin cutlets or cubes depending on your mood, and set up your dredge mix of flour and spices. Coating the tofu evenly ensures that golden crust we all crave.

Step 2: Creating the Cashew Cream Magic

While the tofu is pressing, pop your raw cashews into some hot water for 30 minutes. This softens them up so they blend super smooth. After soaking, drain and blend them with fresh water until silky and creamy—it’s like dairy cream, but better! You’ll love this part, because it’s what makes the sauce so lush and dreamy.

Step 3: Pan-Frying to Golden Perfection

Heat dairy-free butter in a skillet over medium heat—your kitchen will smell amazing as this melts. Lay your tofu pieces gently in the pan and let them fry without moving for several minutes until you get that gorgeous golden crust. Flip and repeat. This usually takes about 5 to 7 minutes total. Don’t rush it or the tofu can stick or break apart.

Step 4: Building the Sauce

In the same skillet, add your sun-dried tomato oil and shallots, sprinkling a little salt to speed up softening. Sauté gently until translucent and fragrant, about 4 minutes. Stir in garlic, smoked paprika, Italian seasoning, and red pepper flakes, cooking for another minute or two—this is when the flavors really start to sing. Pour in the vegan broth, cashew cream, chopped sun-dried tomatoes, and vegan parmesan. Bring it to a gentle simmer and then nestle your fried tofu into the sauce, letting it absorb all those flavors for 5-7 minutes on low heat.

Step 5: Finishing Touches and Serving

Finish off by stirring in the fresh basil, parsley, and a final sprinkle of salt and pepper to taste. The fresh herbs really brighten things up, balancing that rich sauce beautifully. Serve it hot over your favorite rice or alongside some crusty bread to soak up every last drop. Trust me, you’ll want every bite.

Top Tip

After making this recipe a dozen times, I’ve learned a few little secrets that really elevate it and make sure you get the best results every time.

Press Tofu Thoroughly: Even slight moisture left in the tofu can keep it from getting crispy and cause the sauce to become watery. I like using a tofu press but the book method works wonders.
Don’t Skip Soaking Cashews: It makes all the difference in smoothness. If you’re in a hurry, soak in very hot water to speed it up.
Layer Your Spices: Adding paprika, Italian herbs, and red pepper flakes at the right time helps build intense flavor instead of just tossing in everything at once.
Simmer Gently: Keep the heat low when the tofu is in the sauce or it can fall apart. Slow and steady keeps it intact and infused with flavor.

How to Serve Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe

Garnishes

I like to finish this dish with a sprinkle of freshly chopped basil and parsley—both add a punch of color and a bright note. Sometimes I’ll grate extra vegan parmesan or nutritional yeast on top for that cheesy touch. A little lemon zest or a drizzle of good olive oil can also elevate the presentation and taste.

Side Dishes

This creamy tofu pairs brilliantly with fluffy basmati or jasmine rice to soak up all the sauce. Roasted or steamed veggies like asparagus, green beans, or broccoli make a fresh, crunchy side. For something heartier, garlic bread or a simple mixed green salad with a zesty vinaigrette also work wonders.

Creative Ways to Present

For a dinner party, I’ve served this dish plated with beautifully shaped tofu cutlets over a bed of herbed rice, garnished with microgreens and edible flowers. Layering the sauce carefully around the tofu slices makes it look like a fancy restaurant dish — total showstopper without the fuss.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens when chilled, so give it a good stir before reheating and add a splash of broth or water if needed.

Freezing

Freezing this dish works okay but the tofu texture softens a bit. If you plan to freeze, I recommend freezing the sauce separately and frying fresh tofu when you’re ready. Otherwise, be sure to thaw it slowly in the fridge overnight.

Reheating

I reheat leftovers gently on the stovetop over low heat, stirring frequently. Adding broth or water helps loosen the sauce and brings back that creamy emulsion like fresh. Microwaving works in a pinch, just cover and heat in shorter intervals to avoid drying out.

Frequently Asked Questions:

Can I make this recipe gluten-free?

Absolutely! Swap the all-purpose flour with chickpea flour or a gluten-free flour blend to keep the tofu crispy without gluten.

Do I need to soak the cashews overnight?

Nope, soaking them in hot water for about 30 minutes is plenty to get them soft enough for blending smooth cashew cream.

Can I use tofu cubes instead of cutlets?

Definitely! Cubes work well and soak up the sauce nicely. Just be gentle when flipping so they don’t break apart.

What’s the best way to reheat leftovers?

Gently reheat on the stovetop over low heat with a little broth or water to loosen the sauce. This keeps the tofu tender and the sauce creamy.

Final Thoughts

This Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe quickly became a favorite when friends and family first tasted it in my kitchen. It’s cozy yet sophisticated, easy enough for a weeknight but impressive enough for guests. I think you’ll love how the crispy tofu and velvety sauce come together to create something truly memorable. Give it a try, and trust me—you just might find yourself “married” to this recipe, too!